Homemade Caesar Dressing (No Mayo!)
This Caesar Dressing is creamy, bright, and tangy, made from scratch without mayonnaise or anchovies. A fresh, punchy take on a classic that comes together in minutes and adds bold personality to salads, bowls, and grilled proteins.
Ingredients
- 1 egg yolk
- 1 clove garlic, smashed
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons worcestershire
- ¼ cup vegetable oil
- 2 tablespoons olive oil
- salt + pepper, to taste
Instructions
- In a blender (or using an immersion blender), blend together the egg yolk, garlic, lemon juice, dijon, and worcestershire until smooth and emulsified.
- With the blender running, stream in the oils and blend until thickened and creamy.
- Season with salt + pepper, to taste.
Notes
Storage: Store in an airtight container or glass jar in the refrigerator for up to 5 days.
Classic Version: For a more mellow and classic tasting Caesar dressing, reduce the lemon juice and Dijon by half, add ¼ cup grated parmesan, and use 1 tablespoon anchovy paste in place of the worcestershire.
Nutrition Info: Per 2 tablespoon serving (based on 4 servings), 310 Calories; 1.5g Protein; 34g Fat; 0.6g Net Carbs.